Saturday, October 17, 2009

Farmers Cheese

At Rupperts we served Farmers Cheese with warm bread before everyone started their meal. So, everyday we made the cheese. We chose this as a condiment to serve with our bread because it was delicious, light and paired well with all foods. Sometimes we would make it with raw goats milk if a farmer brought it to us, often with it with dairy from Lewes Farm. Before yesterday I had not made farmers cheese in years and even though I used to make it everyday I must confess to not remembering the exact proportions. Luckily the cheese if forgiving and there are many possible variations that will result in excellent cheese.

The batch we made yesterday came out great and we are going to mix in some herbs and serve it on a walnut cracker with a slice of honeycrisp apple after our last savory course and before our first sweet course at tomorrows Home Restaurant.

Place all ingredients in a pot and gently heat. The curd will separate to the top. Use a ladel to gently remove the curd from the liquid. Put curd in a strainer to separate the solid from the liquid. Once all of the solid is separated adjust salt and chill.

Sidra Forman

As chef, writer, speaker, florist, gardener and mom, we have a practice that integrates aesthetics, nutrition and health. We find pleasure inseparable from necessity. We live and work at a city studio with an urban garden that produces food and flowers for our work, family and friends. We cook with what we grow or use ingredients from local and 'best practice' sources. In this blog, we will discuss a collaboration that encounters food, flowers and gardens. We will share experiences, resources and recipes that make up an everyday practice.

Currently I am chef and food writer for Bob Greene’sBestlife Diet. I write and lecture about food, gardening and symbiosis. I have a flower and urban garden business where I use flowers, plants and seeds from 'best practice' sources (sidraforman.com). All the gardens have edible components. I run a Home Restaurant, sometimes Nomadic. We are working on The Farm at Walker Jones located at the Walker Jones Education Campus, a DC Public School.Rupperts Restaurant in Washington DC was my Home for many years and continues to inform my practice.